Hallsford Lamb: Open Roasting in the Oven
Roasting in the oven is best kept simple. Follow these guidelines and you will be delighted with the results.
Leg, shoulder, rack, guard of honour and crown joints.
Cooking times: Gas mark 4-5, 180-190°C, 350-375°F
Medium: 25mins per 450g (1lb) plus 25mins. Internal temp approx 70-75°C
Well Done: 30mins per 450g (1lb) plus 30mins. Internal temp approx 75-80°C
Hints and Tips: Weigh the raw lamb joint (after stuffing, if required) then calculate the cooking time.
Place the uncovered joint, fat side up, on a wire rack in a roasting tin in the centre of a preheated oven.
If you are using a meat thermometer, depending on the type you have, insert it into the centre of the joint or at the tickest point, either at the beginning of or towards the end of the cooking time. When the required temperature is reached the meat will be cooked.
Remove from the oven and allow to rest for a good 5-10 minutes to let the meat fibres relax. Its juices will distribute evenly, making the joint moist and easier to carve.
Recipes: some delicious beep recipes >>more
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Hallsford News:
> Hallsford Online Shop >>more
Farmers Markets for August/September:
> 14th August - H and H
> 15th August - Allendale Farmer's Market
> 3rd September - Carlisle Farmer's Market
> 4th September - Cockermouth Farmer's Market
> 9th September - Westmorland Show - Fresh & Catering
> 11th September - H and H Farmer's Market
> 18th/19thSeptember - Alnwick Food festival - Fresh & Catering
> 19th September - Allendale Farmer's Market
Order by phone or online and collect you order at any of our Farmer's Markets.
> Mail Order Pricelist - beef >>more > Mail Order Pricelist - lamb >>more > Mail Order Pricelist - pork >>more > Large Hallsford Movie >>more
Hallsford is a a member of the Cumberland Sausage Association. 
The Cumberland Sausage Association was set up in October 2005 to progress the application for Protected Geographical Indication status and to promote the quality of traditionally made Cumberland Sausage. |
